Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

1 large or 2 small eggplant

4-5 small carrots

1 large onion

4 stalks of celery

3 cloves of garlic

1/2 Tbsp. dried sage

1/2 Tbsp. dried thyme

1 1/2 cups vegetable broth

1 Tbsp. olive oil

1 Tbsp. coconut oil

1 orange

Salt & pepper to taste

Directions:

Turn oven to broil.

Wash and chop eggplant and place in a large bowl.

Add olive oil, salt & pepper and place on a baking sheet.

Broil for 10-15 minutes until soft.

Set aside.

Turn oven down to 350°F.

Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.

Stir well until it starts to sizzle.

Add vegetable broth and bring to a boil.

Add seasoning and cook for 10- 20 minutes.

Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.